Bun Maska Chai Recipe
Make Bun Maska Chai Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea
Bun Maska (Bread + Butter)
Method
Tea
Crush spices
Lightly crush the cardamom pods and peppercorn (if using) with the back of a spoon or mortar and pestle to release oils. Grate fresh ginger.
Boil water with spices
In a small saucepan over medium heat, add 1 cup of water and the crushed cardamom, crushed pepper (if using) and grated ginger. Bring to a gentle boil for about 1 minute to infuse flavors.
Add tea and milk
Add 2 teaspoons black tea leaves to the boiling spiced water. Pour in 1 cup whole milk, stir, and bring mixture back to a gentle simmer. Watch carefully to avoid boil-over.
Simmer and sweeten
Reduce heat to medium-low and simmer for 2–3 minutes, stirring occasionally. Add 2 teaspoons sugar (adjust to taste) and stir until dissolved. Simmer a further 30–60 seconds to reach desired strength and color.
Strain and serve
Turn off heat. Strain the chai into two small cups through a fine mesh sieve to remove tea leaves and spices. Keep the tea hot while you prepare the buns.
Bun Maska (Bread + Butter)
Prepare butter
If you like your maska slightly sweet or whipped, in a small bowl beat 2 tablespoons room-temperature unsalted butter with 1 teaspoon powdered sugar and a pinch of salt until smooth and spreadable. Taste and adjust sweetness or salt.
Warm the buns
Split the buns (2 pieces) horizontally. Heat a nonstick skillet over medium heat and place the cut-side down for 20–30 seconds to warm and slightly toast the interior. Alternatively, warm the whole buns in a 350°F (175°C) oven for 4–5 minutes.
Apply butter maska
Remove buns from skillet or oven. Generously spread about 1 tablespoon of the prepared butter on the warm cut sides of each bun so it melts into the bread. If preferred, toast buttered sides for an additional 10–15 seconds to slightly brown the butter.
Assemble and serve
Place the top half on the buttered bottom (or serve open-faced). Transfer the buns to serving plates. Serve immediately alongside the freshly strained chai so you can alternate bites of buttery bun with sips of hot chai.